One of my absolute favorites! I have been doing it for so long. Feel free to make it with or without cheese- for a vegan/lent option. Also, I have included my original recipe below, but feel free to adapt to your own taste, using the video to guide you.
Zaatar and Freekeh Salad
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BY YASMINE IDRISS
One of my absolute favorites! I have been doing it for so long. Feel free to make it with or without cheese- for a vegan/lent option. Also, I have included my original recipe below, but feel free to adapt to your own taste, using the video to guide you.
INGREDIENTS
- 1 cup dried freekeh, cleaned, boiled and cooled
- 2 celery sticks, thinly sliced
- 4 spring onions, thinly sliced
- 3/4 cup pitted black olives
- 200grs Greek feta, cubed into small pieces
- 2 cups green zaatar, of the stalks
- 1/2 cup pomegranate seeds
- 3/4 cup chopped walnuts
- 3/4 cups finely chopped flat leaf parsley, no stalks
- 1/2 cup of mint leaves, not chopped, off the stalks
Dressing:
- 6 tbsp pomegranate molasses , or velour de balsamic (maille)
- 6 tbsp extra virgin olive oil
- 1.5 tsp salt and freshly ground black pepper
Notes
Place in a glass jar or container and shake until homogenized.